Chicken Curry

Discover the magic of Chicken Curry from around the world Learn techniques and regional styles to make your perfect bowl of comfort food.

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Prep Time 30

Cook Time 40

Marinating Time 30

Total Time 1 40

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1 kg bone-in, skin-on chicken thighs or breasts
2 large onions, finely chopped
5 cloves garlic, minced
1 inch piece fresh ginger, grated
400g canned crushed tomatoes (or fresh tomatoes, chopped)
2 tbsp vegetable oil (or ghee)
1 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp red chili powder (adjust to taste)
1 tsp garam masala
1 cup coconut milk (optional for Kerala-style)
to taste Salt
for garnish Fresh cilantro
for tempering additional spices: cumin seeds, mustard seeds, cinnamon stick, bay leaf (optional)

Equipment

Large pot or Dutch oven
Knife
Cutting board
Measuring cups and spoons
Grater for ginger
Wooden spoon or spatula

Method

Pat the chicken dry and marinate in yogurt, ginger-garlic paste, and spices for at least 30 minutes.
In a large pot, heat oil or ghee until shimmering.
Add whole spices (if using) and let them sizzle for 30 seconds.
Add chopped onions and cook until golden brown, stirring occasionally (about 10-20 minutes).
Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
Add ground spices and cook for another minute to bloom them.
Stir in tomatoes and cook until the mixture thickens and oil separates (about 10-15 minutes).
Pour in water or stock to achieve desired sauce consistency, and bring to a simmer.
Add marinated chicken pieces back to the pot; ensure they are submerged in the sauce.
Cover and simmer for 25-30 minutes until the chicken is cooked through and tender.
Stir in coconut milk (if using) in the last 5 minutes of cooking; finish with a sprinkle of garam masala.
Garnish with fresh cilantro before serving.

Nutrition

Calories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Feel free to adjust the spices to suit your taste; more chili powder can increase the heat, while cream can add richness.

This curry can be paired beautifully with basmati rice or naan to soak up the sauce.

Leftovers taste even better the next day, as the flavors continue to meld. Store it in an airtight container to keep it fresh.

For a vegetarian option, substitute chicken with chickpeas or paneer and adjust cooking time accordingly.